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dc.contributor.author | Sanchez-Jimenez, Virginia![]() |
es_ES |
dc.contributor.author | Gomez Alvarez-Arenas, Tomás E.![]() |
es_ES |
dc.contributor.author | Rincón, Marta![]() |
es_ES |
dc.contributor.author | Benedito Fort, José Javier![]() |
es_ES |
dc.contributor.author | Garcia-Perez, J.V.![]() |
es_ES |
dc.date.accessioned | 2023-05-26T18:01:53Z | |
dc.date.available | 2023-05-26T18:01:53Z | |
dc.date.issued | 2022-09 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193635 | |
dc.description.abstract | [EN] Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. For that purpose, PCC were stored at different relative humidities to achieve a wide range of water activities (from 0.1 to 0.8 at 22 +/- 1 degrees C). A flexion-compression test was successfully validated in order to characterize the average textural properties of a PCC batch. A mathematical model considering consecutive elastic and plastic zones satisfactorily fitted (average VAR 99.65% and MRE 3.29%) the average stress-strain profiles of PCC and reported useful textural parameters, such as the deformability modulus (E), critical strain (epsilon(c)), and n curvature parameter. The structural modifications caused by moisture adsorption led to the reduction in E and n and the increase in epsilon(c). Even minor changes on the PCC moisture content involve remarkable modifications of the textural properties, which has to be considered for industry and retail distribution. | es_ES |
dc.description.sponsorship | This research was funded by "Ministerio de Ciencia, Innovacion y Universidades" and "Agencia Estatal de Investigacion" in Spain (RTC-2017-6314-2). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Puffed corn cake | es_ES |
dc.subject | Texture | es_ES |
dc.subject | Water activity | es_ES |
dc.subject | Moisture adsorption | es_ES |
dc.subject | Modelling | es_ES |
dc.subject | Flexion-compression test | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods11182882 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MCIU//RTC-2017-6314- 2//Gestión integral del proceso de elaboración de tortitas de maíz basado en la caracterización no destructiva y no invasiva mediante ultrasonidos sin contacto de las propiedades texturales. ULTRATEX / | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Sanchez-Jimenez, V.; Gomez Alvarez-Arenas, TE.; Rincón, M.; Benedito Fort, JJ.; Garcia-Perez, J. (2022). Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity. Foods. 11(18):1-16. https://doi.org/10.3390/foods11182882 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11182882 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 16 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 18 | es_ES |
dc.identifier.pmid | 36141010 | es_ES |
dc.identifier.pmcid | PMC9498708 | es_ES |
dc.relation.pasarela | S\471732 | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades | es_ES |
upv.costeAPC | 2457 | es_ES |